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This looks like it might do well in a smaller size.

You've not just made one cake there, you've made three.

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Mu Dinofiddler, Mon 31 Jan 2011, 20:04, archived)

Personally I'd lose the icing sugar too, and focus on some icing.

Nice and glossy for the dark chocolate, maybe butter frosting for the milk. Or the otherway around.

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Mu Dinofiddler, Mon 31 Jan 2011, 20:09, archived)

By which I mean I'd get to the point where I finished the cake batter

then sit naked in the kitchen forcing down as much of it as I could, smearing myself with the rest, then finally curling into a ball and weep until I realise no one is coming then sulk for a bit and clean up.

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Mu Dinofiddler, Mon 31 Jan 2011, 20:10, archived)

I attempted the glossy icing, but at 1 in the morning it didn't turn out well.

The icing sugar was to cover up the mess I made. I like the idea of different icing types for different sections, though.

(Doam, Mon 31 Jan 2011, 20:41, archived)

If I make it again, it will be.

I used nine eggs for this one, as each sub-cake was 9" across.

(Doam, Mon 31 Jan 2011, 20:11, archived)